Yeasts often found in Kombucha:
The yeasts of the taxonomic genus Saccharomyces are not producing mycelium. Many species are used in the food industry as the fermentation of beer, wine and bread. The best known is Saccharomyces cerevisiae. They can grow aerobically or anaerobically using glucose and maltose.
The yeasts of the taxonomic genus Saccharomycodes have no mycelium or is poorly developed. These yeasts are naturally present on the grapes. They also use the sugars to develop. In the kombucha drink you can find Saccharomycodes apiculatus and Saccharomycodes ludwigii.
The yeast of the taxonomic genus Schizosaccharomyces were discovered in 1893 in the millet beer from East Africa. In the wild, they live on fruit. Schizosaccharomyces pombe is often present in the kombucha beverage.
The yeast of the taxonomic genus Zygosaccharomyces are known to be highly resistant to high levels of sugar, alcohol and acid. Zygosaccharomyces bailii is sometimes present in the kombucha. Zygosaccharomyces kombuchaensis is a strain of yeast that until now has only been found in kombucha.
The yeasts of the taxonomic genus Brettanomyces give beers and wines special flavors. They were discovered in 1904 by the Carlsberg brewery. In the wild, they live on fruit. Brettanomyces bruxellensis is often present in kombucha.
Other yeasts species can be found in kombucha drink depending on the climate and the region where the culture is done.
The Kombucha - a probiotic functional food (Page 5)